Best 2 Carrot And Parsnip Salad Recipes

**Carrot and Parsnip Salad: A Vibrant and Nutritious Dish to Elevate Your Meals**

Crafted with a harmonious blend of sweet carrots and earthy parsnips, this salad offers a delightful symphony of flavors and textures. Tossed in a zesty dressing that perfectly complements the natural sweetness of the vegetables, this salad is a symphony of freshness and crunch. Whether you're looking for a light and refreshing side dish or a nutritious addition to your lunch or dinner plate, this carrot and parsnip salad is sure to impress with its vibrant colors and delectable taste. Additionally, this article provides a collection of diverse recipes, each offering unique variations on this classic salad. From a tangy lemon-herb dressing to a creamy honey-mustard dressing, these recipes cater to a range of palates and preferences, ensuring that there's a perfect carrot and parsnip salad for every occasion.

Check out the recipes below so you can choose the best recipe for yourself!

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD

North African Spiced Carrot and Parsnip Salad image

Categories Carrot

Number Of Ingredients 14

Ingredients

1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
3 pieces large carrots
3 pieces large parsnips
1/4 cup fresh lemon juice
1 tablespoon honey
3/4 teaspoon harissa
1 piece salt and freshly ground pepper to taste
6 tablespoons EVOO
1/2 cup shelled pistachio nuts, toasted and coarsely chopped
2/3 cup raisins
1/4 cup chopped fresh cilantro or mint

Steps:

In a small, heavy fry pan over medium low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant , about 2 minutes. Remove from the heat and let cool to room temp
Peel carrots and parsnips and shred them
n a small nonfactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and 1/2 tsp salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.
In a bowl, stir together the pistachios and a pinch of slat. Add the carrots and parsnips, raisins, 1/2 tsp salt, several grinds of pepper and the dressing and toss wll. Taste and adjusting the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately.

CARROT AND PARSNIP SALAD

Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

Steps:

Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
Combine the grated carrots, parsnips and scallions in a mixing bowl.
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
Pour the sauce over the carrots and parsnips and blend well.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh, young carrots and parsnips.
If you don't have a mandoline, you can use a vegetable peeler to create thin strips of carrots and parsnips.
To save time, you can grate the carrots and parsnips instead of slicing them.
If you like a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
For a tangy salad, add a tablespoon of lemon juice or vinegar to the dressing.
If you want a more flavorful salad, add some chopped fresh herbs, such as parsley, cilantro, or dill, to the dressing.
Serve the salad immediately or chill it for later.

Conclusion:

Carrot and parsnip salad is a healthy, delicious, and versatile dish that can be enjoyed as a side salad, a main course salad, or even as a snack. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins, minerals, and antioxidants. With so many different ways to make it, there's sure to be a carrot and parsnip salad recipe that everyone will enjoy.